The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1887-01-15
PORK-PACKING.
The Different Forms in Which Pork Should
be Cut and Barreled.

The Different Forms in Which Pork Should
be Cut and Barreled.
The following are the different forms
in which pork is cut and barreled.
The most common form is called 'mess
pork" All of the others are made
from a closer selection of the meat and
more particular trimming and packing.
Standard mess pork should be made
from the sides of well-fatted hogs,
split through or on one side of the
backbone, an equal proportion being
on each side, cut into strips of reasona-
bly, uniform width, properly thanked
and not backstrapped. One hundred
and ninety pounds of green meat, and
tween March and November l, 200 be-
pounds, numbering not over 10 pieces,
including the regular proportion OF
flank and shoulder cuts placed four
layers on edge without excessive crowd
ing or bruising, shall be packed in each
barrel, with not less than 80 pounds of
coarse salt, the barrel to be filled with
brine of full strength; or 80 pounds of
coarse salt, and in addition thereto
fifteen pounds of salt, the barrel to be
filled with cold water.
Prime mess pork should be made
from the shoulders and sides of hogs
weighing from 100 to 175 pounds net,
to be cut as nearly as practicable into
square pieces of four pounds each, the
shank of the shoulder to be cut off close
to the breast. One hundred and ninety
pounds of green meat in the proportion
of 20 pieces of shoulder cuts to 80
pieces of side cuts shall be properly
packed in each barrel, with not'less than
20 pounds of coarse salt, the barrel to
be filled with brine of full strength; or
20 pounds of coarse salt, and in addition
thereto, ID pounds of salt, the barrel to
be filled with cold water. There shall
also be put up into each barrel u
pounds of saltpeter.
Extra prime pork should be made
from heavy, untrimmed shoulders, cut
into three pieces; the leg to be cut off
close to the breast, and in all other re-
spects to be cut, selected and packed
as mess pork.
Light mess pork should be made
from sides of reasonably well-fatted
hogs; and in all other respects be cut,
selected and packed the same as mess
pork, except that as many as twenty
two pieces may be put into each barrel.
Back pork should be make from
backs of hogs after the bellies have
been taken off, cut into pieces of about
six pounds each, and in all other re-
spects to be cut, selected and packed
in the same manner as mess pork.
Extra shoulder pork should be made
from heavy trimmed shoulders, cut
into three pieces; the leg to be cut off
close to the breast, and in all other
respects TO be cut, selected and packed
in the same manner as mess pork.
Extra clear pork should be made
from the sides of extra heavy, we'll
fatted hogs, the backbone and ribs to
be taken out, the number of pieces in
each barrel not to exceed fourteen,
and in all other respects to be cut, Sc
lected and packed in the same manner
as mess pork.
Clear pork should be made from the
sides of extra heavy, well-fatted hogs,
the backbone and half the rib next the
backbone to be taken out, the nuIaber
of pieces in each barrel not to exceed
fourteen. and in all other respects to
be cut, selected and packed in the same
manner as mess pork.
Clear back pork should be made
from the backs of heavy, well-fatted
hogs, after the bellies have been taken
off and the backbone and ribs taken
out, cut into pieces of about six pounds
each, and in all other respects to be
packed in the same manner as mess
pork.
Rumps should be trimmed with only
enough taken off to make them neat
and smooth; the tails to be cut off
close, and in all other respects to be
cut, selected and packed in the same
manner as mess pork.-Rur0t Nea0
Yorker